Spanish Fillet Pot Of Chorizo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork fillet (s), cut into small pieces
- 200 g paprika sausae (chorizo)
- 1 onion (s)
- 3 peppers, colored
- 200 g mushrooms
- 3 tomato (s), aromatic
- 75 g ham, chopped or diced
- 3 clove (s) garlic
- 4 chilli pepper (s)
- 3 teaspoon sherry
- 1 bunch parsley
- 1 pinch thyme
- 2 tablespoon olive oil
- 1 teaspoon, leveled salt and pepper
- 0.25 liter ¼ red wine
Print Recipe
Pin Recipe Instructions
- Put the olive oil in a hot saucepan, fry the finely chopped meat and the sliced sausage, remove from the saucepan and set aside. Put the onions in the saucepan and fry briefly until translucent. Add the peppers and tomatoes and fry briefly.
- Braise all other ingredients without the meat and the sausage with the wine in the saucepan for 15 minutes on a medium heat. Then add the meat and spices and cook for another 10 minutes.
- Serve with rice, bread and aioli. Possibly a small salad goes with it.
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